Salmon Ceviche with Citrus, Chiles and Avocado
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 237
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 25
- Sodium
- 416
- Total: 20 min
- Active: 20 min
Ingredients
1 pound skinless salmon fillet, diced
1 red onion, diced
1 to 2 jalapenos (to taste), seeded and diced
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 cup fresh orange juice
Kosher salt and freshly ground black pepper
2 medium tomatoes, seeded and diced
3 tablespoons cilantro, chopped, plus a cilantro sprig for garnish
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 avocados
1 whole lime, plus lime and/or lemon wedges for garnish
Tortilla chips, for serving
Directions
- Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
- Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
- Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
- Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.